This version started with a whole roasted chicken — brined first, then seasoned with lemon pepper and roasted until the skin turned golden and crisp.
The next day is when the real work begins. Breaking the chicken down carefully by hand. Keeping some of the soft cartilage for texture and crunch. Saving only the crispy pieces of skin. Nothing wasted. Everything intentional.
Fresh coconut brings balance and freshness to the dish. No grater on hand, so the coconut was chopped by knife, giving it more texture and bite. The coconut water was saved and used later to bring everything together naturally.
Ingredients
- 1 whole roasted chicken
(brined and seasoned with lemon pepper) - Crispy roasted chicken skin
- Soft chicken cartilage pieces
- Fresh coconut, chopped
- Reserved coconut water
- 1/2 yellow onion, chopped
- 2 stalks green onion, chopped
- Fresh chili peppers, chopped
- Lemon powder, to taste
- Small splash of vinegar
- Salt, to taste
- A few splashes of Chamorro Habanero Hot Sauce 🌶️
Instructions
- Roast the chicken until fully cooked with crispy skin.
- Allow the chicken to cool completely. Refrigerate overnight if possible.
- Carefully break down the chicken by hand:
- Chop the meat finely
- Keep some soft cartilage for texture
- Use only the crispy parts of the skin
- Add chopped yellow onion, green onion, fresh chili peppers, and chopped coconut.
- Fold everything together gently.
- Season with lemon powder, vinegar, salt, and a few splashes of Chamorro Habanero Hot Sauce.
- Hydrate the mixture as needed using the reserved coconut water.
- Refrigerate overnight to allow the flavors to fully come together.
This version leans more refreshing than heavy.
The coconut water softens the acidity while the fresh coconut adds texture and sweetness. The crispy skin and cartilage create contrast in every bite.
Best served cold with hot white rice.
Some dishes are recipes.
Some are memories disguised as food. 🌶️
